How to Make Spiced Beef Flatbread

The East African snack khima chapati calls for shaping the dough into a spiral, flattening it, and sealing the spiced beef filling in a tidy packet.

1. Working on a lightly floured surface, roll one of the six balls of dough into a 10" circle.

2. Brush surface of dough with 1 tsp. of ghee.

3. Sprinkle dough with 1 tsp. of flour.

4. Starting from the edge closest to you, begin making ½-inch accordion-like folds.

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5. Continue laying one fold on top of the other until you have a single long, stacked strip of dough.

6. Leaving dough strip on its side, so that the accordion pleats face you, coil the strip of dough into a spiral, tucking the loose end underneath.

7. Continue until entire length of dough is coiled.

8. Sprinkle the dough spiral and rolling pin with flour, and flatten spiral into an 8"- to 10"-inch circle.

9. Place one-sixth of the meat mixture in the center of the dough and form a well. Crack one egg into the center of the meat mixture.

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10. Fold two edges of the dough over egg so that the edges overlap in the middle.

11. Pinch remaining edges together to form a closed square packet. If the dough tears (as pictured here), pinch it together so that none of the egg or meat mixture leaks out.

12. Transfer dough packet to a baking sheet, cover with a moist towel, and set aside. Repeat with remaining balls of dough.